Cut up or remove already cut up chicken pieces from package. Rinse them well in cold water and pat dry. Place in a large sealable container and cover with 3 cups of buttermilk. Seal and allow to soak in buttermilk no less than 2 hours but no more than overnight.

After soak, remove and drain chicken from buttermilk and place on a platter. Sprinkle liberally with Fried Chicken Seasoning on both sides. In a large bowl mix flour with a tad of salt and pepper. Dredge chicken pieces in: flour, salt and pepper mixture, coating well.

Set aside. Heat shortening to 325 degrees Fahrenheit and do not let it get over that temperature. I like to fry in batches. I fry my wings and thighs together, breasts and then drumsticks. Allow to fry until golden brown, and flip. Usually at least 5 minutes per side. We are not cooking all the way through. We will finish them in the oven.

Preheat oven while frying to 375 degrees F. Place chicken on a rack in a sheet pan after frying to drain. Clean all excess grease in bottom of sheet pan before placing in oven. Bake at 375 degrees for about 20 to 30 minutes until internal temperature reaches 180 degrees.